Monkfish and Clam Bourride

Ingredients

• 1 leaves basil fresh whole
• 2 pounds clams scrubbed well (less than 2 inches wide)
• 3 inch top toasted ( 4 inches wide)
• 0.5 cup wine dry white
• 1 large fennel bulb cored halved lengthwise thinly sliced lengthwise (sometimes called anise)
• 8  basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 4  garlic clove halved thinly sliced
• 2 large leek white ( parts only)
• 1 teaspoon lemon zest fresh finely grated
• 1 pound monkfish fillet cut into 2-inch chunks
• 4 servings garlic aïoli green
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 teaspoon pepper dried red hot
• 1 cup shallots thinly sliced (4 medium)
• 4 servings tomatoes 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• tongs
• colander

Directions

1. Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes.
2. Drain in a colander, then cool.
3. Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
4. Pat monkfish dry and season with salt and pepper.
5. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through).
6. Transfer fish to a plate using tongs.
7. Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes.
8. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
9. Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.
10. Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes.
11. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.
12. While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls.
13. Add a garlic toast and top with a spoonful each of aïoli and tapenade.